Works matching IS 20738684 AND DT 2019 AND VI 13 AND IP 4
Results: 16
POULTRY FATS. SPECIFIC FEATURES OF THEIR COMPOSITION AND CHARACTERISTICS OXIDATION RESISTANCE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 69, doi. 10.15673/fst.v13i4.1569
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- Article
SPECIFIC FEATURES OF FERMENTATION OF THE MUST FROM WHITE GRAPE VARIETIES IN THE CONDITIONS OF THE ODESSA REGION.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 4, doi. 10.15673/fst.v13i4.1555
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MODERN TRENDS IN THE PRODUCTION OF FERMENTED MEAT PRODUCTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 36, doi. 10.15673/fst.v13i4.1556
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- Article
MILK WHEY PROCESSING: PROSPECTS IN UKRAINE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 58, doi. 10.15673/fst.v13i4.1557
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CYCLIC RECTIFICATION TECHNOLOGY IN ALCOHOL PRODUCTION.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 104, doi. 10.15673/fst.v13i4.1563
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JUSTIFICATION OF THE USE OF OSTRICH MEAT IN THE TECHNOLOGY OF CHOPPED MEAT PRODUCTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 21, doi. 10.15673/fst.v13i4.1558
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COMPREHENSIVE PROCESSING OF JERUSALEM ARTICHOKE TUBERS INTO FUNCTIONAL PRODUCTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 87, doi. 10.15673/fst.v13i4.1559
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- Article
ATP MONITORING AS AN EXPRESS METHOD TO DETERMINE CONTAMINATION OF OBJECTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 112, doi. 10.15673/fst.v13i4.1560
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- Article
RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF SEMI-SMOKED MEAT-CONTAINING SAUSAGE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 96, doi. 10.15673/fst.v13i4.1561
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- Article
USING THE PCR METHOD TO IDENTIFY FOODBORNE PATHOGENS AND DETERMINE THEIR PREVALENCE IN UKRAINIAN FOOD PRODUCTS OF ANIMAL AND PLANT ORIGIN.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 76, doi. 10.15673/fst.v13i4.1562
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- Article
DESCRIPTOR-PROFILE METHOD FOR DETERMINING THE QUALITY OF APPLE JUICE SAMPLES.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 118, doi. 10.15673/fst.v13i4.1564
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- Article
IMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINES.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 138, doi. 10.15673/fst.v13i4.1565
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- Article
DEVELOPMENT OF HEALTHY SOUR-MILK BEVERAGES WITH THE USE OF NATURAL PLANT NANOADDITIVES.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 127, doi. 10.15673/fst.v13i4.1566
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- Article
CHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 29, doi. 10.15673/fst.v13i4.1567
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- Article
COMPARISON OF FATTY ACID CONTENT OF ORGANIC AND TRADITIONALLY GROWN BROILER CHICKENS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 51, doi. 10.15673/fst.v13i4.1570
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- Article
ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 12, doi. 10.15673/fst.v13i4.1568
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- Article